Barbacoa

Name: Barbacoa
Cuisine: mexican
Ingredients: 2 kg beef cheek or chuck roast; 3 dried ancho chilies; 2 dried guajillo chilies; 1 dried pasilla chili; 4 garlic cloves; 1 white onion, quartered; 2 bay leaves; 1 tsp dried Mexican oregano; 1 tsp ground cumin; 1/2 tsp ground cloves; 1/4 cup apple cider vinegar; 2 cups beef broth; 2 tbsp salt; 1 tbsp black peppercorns

MBG-eligible

Ingredients

2 kg beef cheek or chuck roast
3 dried ancho chilies
2 dried guajillo chilies
1 dried pasilla chili
4 garlic cloves
1 white onion, quartered
2 bay leaves
1 tsp dried Mexican oregano
1 tsp ground cumin
1/2 tsp ground cloves
1/4 cup apple cider vinegar
2 cups beef broth
2 tbsp salt
1 tbsp black peppercorns

Instructions

1Toast dried chilies in a dry comal over medium heat until fragrant, 30 seconds per side; soak in hot water 20 minutes until softened.
2Blend soaked chilies with garlic, onion, oregano, cumin, cloves, vinegar, and 1 cup broth until smooth; strain through fine sieve.
3Season beef generously with salt and peppercorns; sear in heavy pot over high heat until browned on all sides, about 10 minutes.
4Pour chili sauce over beef, add remaining broth and bay leaves; bring to boil, then reduce to bare simmer.
5Cover and cook 3-4 hours until meat falls apart; alternatively, transfer to 160°C oven for same time.
6Shred meat in cooking liquid; skim excess fat; adjust seasoning with salt.
7Serve in warm corn tortillas with diced onion, cilantro, lime wedges, and salsa verde.

Source: llm-generated